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Receta Barley Croquettes

Name: Barley Croquettes
Ingredients: 4 stalk celery; 1 lrg Carrot; 3 c. Barley; 6 c. Water; 1/2 tsp Sea salt Freshly grnd pepper to taste; 1 tsp Dry basil; 2 x Bay leaves; 1/2 c. Minced Italian parsley for garnish; 1 3/4 ounce Dry shitake mushrooms; 2 1/2 c. Water; 4 lrg Shallots or possibly cloves garlic, peeled and chopped; 2 Tbsp. Soy sauce or possibly tamari, (I used only 1, plenty salty); 2 1/2 Tbsp. Kuzu, (or possibly cornstarch); 1 tsp Fresh lemon juice; 1 Tbsp. Whole-grain mustard, (optional)

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Ingredientes

4 stalk celery
1 lrg Carrot
3 c. Barley
6 c. Water
1/2 tsp Sea salt Freshly grnd pepper to taste
1 tsp Dry basil
2 x Bay leaves
1/2 c. Minced Italian parsley for garnish
1 3/4 ounce Dry shitake mushrooms
2 1/2 c. Water
4 lrg Shallots or possibly cloves garlic, peeled and chopped
2 Tbsp. Soy sauce or possibly tamari, (I used only 1, plenty salty)
2 1/2 Tbsp. Kuzu, (or possibly cornstarch)
1 tsp Fresh lemon juice
1 Tbsp. Whole-grain mustard, (optional)

Direcciones

Made this the other day, we liked it! The sauce would be good on other things as well. Both recipes are from _The Natural Gourmet_ by Annemarie Colbin.
24 - 30 croquettes
Wash and dice the celery and carrot and place in a pressure cooker (or possibly a 4 qt sauce pan) along with the barley, water , salt, and a few grindings of pepper, basil, and bay leaves. Bring to pressure (or possibly a boil) over high heat, then reduce heat to low and pressure cook for 40 min (or possibly simmer, covered, for 1 hour), or possibly till the barley is tender. Wash and chop the parsley. When barley is finished cooking and the pressure is down, remove the bay leaves. Place half grain in a food processor and process till well mixed but not pureed. Combine with the remaining grain in a large bowl and set aside till cold sufficient to handle.
Moisten your fingers with water and form barley into 2 1/2 inch round croquettes or possibly patties. Fry in non stick skillet sprayed very lightly with cooking spray. Alternatively, brush with oil and place on oiled baking sheets and bake for 1 hour, or possibly till lightly browned. Serve warm with Shitake Mushroom sauce, garnished with minced parsley.
Shitake Mushroom Sauce - 2 c.:Place mushrooms in small bowl. Bring 1 c. water to boil, pour over the mushrooms and set aside to soak till soft, about 30 min. Drain mushrooms and press out excess liquid, reserving the soaking water. Cut off tough stems and throw away. Slice mushrooms into thin strips. Place 2 - 3 Tbsp. soaking water in a small saucepan along with the shallots or possibly garlic and 1 Tbsp. of the soy sauce. Simmer, stirring till the shallots are tender, about 3 - 5 min, adding more liquid if necessary.
Add in the mushrooms and simmer for 1 minute more. Add in the remaining soaking water, 1 1/4 c. additional water, the soy sauce and lemon juice.
Dissolve the kuzu or possibly cornstarch in remaining 1 c. water. Bring sauce to a simmer, add in the kuzu and cook, stirring constantly, till sauce is thickened and translucent/soft. Add in mustard if you wish. Serve warm.